FOOD WAIVER REQUEST
Submit form, with Solicitation Request Form or Informational/Recruitment Event Form, to the Student Involvement front desk on
the 4th floor of the LBJ Student Center 4-2.1 or fax it to 512-245-8245. Forms are due at least ten (10) business days before the
requested solicitation date (weekends/university closures due to holidays excluded) and only for dates up to two consecutive weeks.
All forms, policies, and procedures are subject to change and found at http://getinvolved.lbjsc.txstate.edu/Policy-andProcedures/Solicitation.html.
Organization/Department:
Requested Dates:
Start and End Time:
Detailed description of event (e.g. vendor, sale, service, etc.):
Abbreviation:
Initial each below stating you have read and understand the following:
Student organizations/departments must complete this form if selling/serving food/drinks in conjunction with an event/fundraiser in the
Quad, Bobcat Trail, and/or LBJ Student Center areas (Mall, Patio, and Amphitheatre).
The student organization/department assumes ALL liability for food and/or beverages provided.
If beverages are sold and/or distributed, only Coca-Cola Products are allowed.
The attached Food Safety and Personal Hygiene form must be signed and turned in with this form.
The organization shall assume responsibility for cleaning up the reserved area once the event is over, including areas where
gas grills are set up.
Gas grills may only be set up from 11:00am to 1:00pm.
Food Sale/Service Information Sheet
1.
2.
3.
4.
5.
6.
7.
Name of sponsoring organization/department:
Date of Food Sale/Handout:
Location:
Food Items to be served:
Solicitation Request Form completed (required)
yes
no
Food Safety and Personal Hygiene Form completed (required)
yes
no
Individuals must have completed the Food Safety Training Course (UPPS 04.05.12). Verified by Student Involvement. At least
one (1) food safety trained individual must be present at all times.
Name (Certified Food Handlers)
Email
Student ID #
Release and Indemnity
Student organization/department:
A. Agrees to release and indemnify Texas State University and its employees and agents from all liability for
injury or illness associated with the consumption of food or beverage provided by the student organization;
B. Assumes responsibility for cleaning the designated area.
Organization President Signature:
Date: ______________
Staff/Faculty Advisor Signature:
Date:
Student Involvement @ LBJSC
(formerly Campus Activities and Student Organizations)
LBJSC 4-2.1
512-245-3219
[email protected]
getinvolved.lbjsc.txstate.edu
FOOD SAFETY AND PERSONAL HYGIENE
Improper handling of food items can lead to an outbreak of a food-borne illness (FBI). Outdoor food booths that
lack adequate food safety measures are more prone to an onset of an FBI. To minimize the possibility of a food
born illness from occurring on campus, the Texas State Environmental Health and Safety Office recommends
outdoor food vendors implement, at a minimum, the following food safety and personal hygiene measures.
Chicken and Salmonella: Some epidemiological studies suggest that up to 70% of raw chicken contains the
salmonella bacterium. Salmonella can be spread through contamination of surfaces that other food items come in
contact with, improper hand washing after handling raw chicken, and inadequate cooking. Because of the hazards
associated with raw chicken, we suggest you not use it for outdoor food booth activities.
Temperature Control: Potentially hazardous food items such as meat, eggs, beans, rice, milk and cheese products
must be maintained at appropriate temperatures to prevent the growth of harmful microorganisms. Hot food
items must be kept at 140°F or higher and items stored in cooling units must be kept at 40°F or below. Inexpensive
thermometers can be purchased to check temperatures of hot food items and cold storage units.
Hand washing: Outdoor food vendors often lack adequate hand wash facilities. It is important to provide some
measure to adequately wash your hands. A hand wash station can be set up using a container with a spout, a bar
of soap, and a bucket for waste water (dispose in any mop sink). Additionally, servers can use restrooms in nearby
buildings.
Gloves: Disposable powder-free gloves must be worn while handling and serving food. These should be changed
frequently, especially after cleaning and handling raw meat and garbage. Hand washing measures should still be
used.
Personal Hygiene: Servers should wash their hands immediately after performing the following activities: arriving
at or setting up the booth, handling raw food, eating, drinking, smoking, handling garbage, cleaning surfaces and
cooking equipment, taking a break, touching their face or mouth, sneezing and coughing, using the restroom,
shaking hands, handling money, or anytime an activity may have introduced harmful microorganisms.
Eating, Drinking, and Smoking: At no time should servers eat, drink, or smoke while handling and serving food.
These should be performed away from food service activities.
Sanitization: Surfaces that come in contact with potentially hazardous food, especially raw meat, must be
regularly cleaned. Inexpensive food-safe disinfectants can be purchased for this.
Food handling: Minimize the amount of food handling by hand. When possible, use food utensils to handle and
serve cooked food items.
Please contact the Environmental Health and Safety Office at 512-245-3616 if you have any questions regarding
food safety and personal hygiene. Your safety and the safety of the Texas State student body are very important to
us.
I have read these policies and will follow all guidelines described above. If at any time a health/safety issue is
determined to exist, Risk Management, Auxiliary Services, Physical Plant, or Student Involvement personnel will
be consulted to determine appropriate action. This includes shutting down our food/beverage solicitation.
Organization President Signature:
Date:
Staff/Faculty Advisor Signature:
Date:
Student Involvement @ LBJSC
(formerly Campus Activities and Student Organizations)
LBJSC 4-2.1
512-245-3219
[email protected]
getinvolved.lbjsc.txstate.edu